Zucchini Cranberry Bread

One thing I remember growing up is that my mom used to make zucchini bread a lot, and I loved it! Making this vegan version of my childhood favorite took me right back in time. Adding in the dried cranberries gave it a sweet and tart kick that pairs so well with this type of bread. Almost thought we were not going to get pictures of the final product because I ate a little too much when we first cut it. Hope you enjoy this delicious zucchini bread!

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Ingredients:

1 cup vegan sugar

1/2 cup applesauce, organic unsweetened

1/2 cup vegetable oil

1 tsp. vanilla extract

1 1/2 cups all-purpose flour, organic unbleached

1 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

1/4 tsp. nutmeg

1 tsp. cinnamon

1 1/2 cups zucchini, shredded

1/2 cup dried cranberries

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Method of Prep:

Preheat the oven to 350°F.

In a mixing bowl, combine the vegan sugar, applesauce, vegetable oil, and vanilla. Stir until well combined. Allow the sugar to dissolve.

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In a bowl, combine together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon. Then fold the dry ingredients into the wet ingredients.

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In a food processor, chop the zucchini into small shredded pieces. Fold the shredded zucchini and dried cranberries into the batter.

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Pour into a greased loaf pan.

Bake in the 350°F oven for 55-60 minutes. A toothpick inserted into the center should pull out clean.

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Allow the bread to cool before removing from the pan.

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This recipe makes one loaf.

Slice and Enjoy!

Tags: , , , , , , , , ,

Categories: Breads, Breakfast

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3 Comments on “Zucchini Cranberry Bread”

  1. May 13, 2014 at 4:29 pm #

    Delicious recipe! 🙂

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